Recipe

Teriyaki Shrimp And Scallop Kebabs Recipe

	Chihuahua / All my dishes 3 months, 2 weeks ago The simple glaze is easy to make the night before. Just chill until ready to use. Goes well with chicken, pork, and beef. For a light and healthy meal serve with soba noodles tossed with orange juice, sesame oil, a touch of soy sauce, and chopped ... More Prep:25m Cook:5m Servings:4	Chihuahua
	simple glazed succulent

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pudgy47

Ingredients

1/4 C low-sodium Soy Sauce

3 Tbl. dark Brown Sugar

1 1/2 Tbl. Rice Wine Vinegar

1 Tbl. minced peeled fresh Ginger

1/4 tsp. crushed Red Pepper

1 Garlic clove, minced

1 1/2 tsp. Cornstarch

1 1/2 tsp. Water

16 Jumbo Shrimp, peeled and deveined (abotu 12 ounces)

16 Sea Scallops (about 12 ounces)

16 Mushrooms, halved

24 (1 1/2-inch) pieces Green Onions

1 Tbl. Vegetable Oil

Cooking Spray

Directions

Prepare grill.

Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes.

Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.

Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.

Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.

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Comments

shandy 3 months, 1 week ago said:
I absolutely love seafood and this is a great dinner to make along with the fact that there are hardly any calories in this! Thank you for sharing this recipe! =D

pudgy47 3 weeks, 4 days ago said:
This was a wonderful marinate for the Shrimp and Sallops. I made a stir fry. DELISH

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